Happy Thanksgiving everyone! Busy with prepping, cooking already? I don't have to do much except take a dessert to my friends place where she's hosting Thanksgiving dinner. She asked for brownie, so I will soon be preparing my to go recipe of Double Chocolate Brownie.
My kiddos don't eat nuts except pistachio. If I don't powder it and put it in without their knowledge there is no way I can get them to eat them by themselves. These Dry fruit Rolls though are a hit with my son. He doesn't mind this, even though he can see all the chunks of dry fruits in. I have to admit first time it was hard to get him to have one bite... But after first bite there is no turning back. He usually gobbles down 2 or three. I have cut them in round, but you can always cut it into desired shapes. Try this dessert for the holiday and let the guest marvel over the taste.
Prep Time: 15 min | Cooking Time: 15 min | Makes : About 4 dozen
Dates - 2 Cups Packed
Almond - 1 Cup
Pistachio - 1 Cup
Cashew Nuts - 1 Cup
Condensed Milk - 1 tbsp.
Ghee - 1 tsp.
Method of Preparation:
~ Pulse almond, pistachio and cashew nuts in a food processor for few seconds. We should have small pieces of it (not powder). Keep them aside.
~ In a thick bottomed vessel, heat ghee and dates. Once it's heated mash it using a potato masher.
~ Add condensed milk and cook for another 5 mins, it starts to come together.
~ Switch off the heat and add all the dry fruits.
~ Mix them together and leave it to cool a little bit.
~ Make roll out of the mixture and wrap it in parchment paper. Leave it in the refrigerator for half an hour, so you can cut them easily.
~ Take it out and cut them into discs. * Before cutting them you can roll them into dehydrogenated coconut flakes. I usually skip if I am leaving it out for long for kids to eat everyday.
~ Store them in an air tight container. They stay good on the counter for 2 to 3 weeks.
Sending these for Hearth and Soul Blog Hop.